Receta Grilled Curry Shrimp Skewers with Grilled Onion & Red Pepper Sauce Recipe
Grilled Curry Shrimp Skewers with Grilled Onion & Red Pepper Sauce Recipe
When it comes to grilling, the passing of Memorial Day in the United States is like the ringing of the bell on Wall Street or the starter’s pistol at the beginning of a 100 meter dash. Barbecue enthusiasts set to work in a kind of charcoal-induced frenzy as though someone yelled, “Ready…set…grill!” If you’re one of those who lives for the sizzle of a thick steak, the quick sear of marinated shrimp or the flavorful char of onions and red peppers, be sure to check out Best of…Grilling and Summer Barbecue Recipes for a list of ideas that will keep you satisfied all summer long. If you are a seafood lover like me, this recipe is one to put on the top of the list.
The shrimp is briefly marinated in a mixture of olive oil, lime juice and curry powder. You really don’t want to let it marinate for more than 10 minutes, otherwise the acid in the lime juice will start to “cook” the shrimp (as in ceviche). The same marinade is brushed over slices of sweet onions and red bell peppers, and later simmered and mixed with the chopped grilled onions and peppers and a touch of cilantro to form a tangy, spiced sauce for the smoky shrimp.
One word of warning: as with any shrimp recipe, you’ll want to do everything in your red-checked apron, tong-wielding power to avoid overcooking the shrimp. Overcooked means rubbery, and rubbery shrimp will mean a stripping of all grill-master privileges. Hey, it’s a tough crowd out there. Don’t make them hostile by serving rubbery shrimp. With the grill heated to medium-high, the shrimp will take no more than one to two minutes per side to reach succulent perfection.
The recipe:
Heat the grill to medium-high heat.
In a medium bowl, whisk together the olive oil, lime juice, curry powder, salt and pepper. Add the shrimp and toss to coat. Let it rest for 10 minutes.
Thread the shrimp onto 4 skewers, running the shrimp through the body and tail of the shrimp. (If you are using bamboo skewers, be sure to soak them in water for 30 minutes prior to use so that they don’t burn on the grill.)
Lightly brush the onions and peppers with some of the marinade. Pour the rest of the marinade into a small saucepan, bring to a boil and simmer for about 4 minutes.
Place the onions and peppers onto the grill and cook until lightly charred and tender, about 3 minutes per side. Remove from the grill and dice the onions and peppers. Mix them into the simmering marinade. Remove from the heat and stir in 1 tablespoon of cilantro.
Place the shrimp skewers on the grill and cook until the shrimp is just cooked through, 1 to 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.
Remove the shrimp from the skewers, divide them between 4 plates, and spoon the onion sauce over the shrimp. Garnish with the remaining cilantro. Serve.
- Other skewered shrimp recipes:
- Cookin’ Canuck’s Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze
- The Cilantropist’s Chili Lime Marinated Shrimp
- Coupon Clipping Cook’s Grilled Shrimp with Browned Butter & Rice
- Season with Spice’s Grilled Shrimp Lemongrass Skewers
- Grilled Curry Shrimp Skewers with Grilled Onions & Red Pepper Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 5 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 1/2 tsp curry powder
- 2 large garlic cloves, smashed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 24 large shrimp, peeled, tails left intact
- 1 sweet onion (Vidalia or Walla Walla), cut into three 1/2-inch slices
- 1 red bell pepper, seeded & cut into quarters
- 2 tbsp minced cilantro, divided
Instructions
Heat the grill to medium-high heat.
In a medium bowl, whisk together the olive oil, lime juice, curry powder, salt and pepper. Add the shrimp and toss to coat. Let it rest for 10 minutes.
Thread the shrimp onto 4 skewers, running the shrimp through the body and tail of the shrimp.
Lightly brush the onions and peppers with some of the marinade. Pour the rest of the marinade into a small saucepan, bring to a boil and simmer for about 4 minutes.
Place the onions and peppers onto the grill and cook until lightly charred and tender, about 3 minutes per side. Remove from the grill and dice the onions and peppers. Mix them into the simmering marinade. Remove from the heat and stir in 1 tablespoon of cilantro.
Place the shrimp skewers on the grill and cook until the shrimp is just cooked through, 1 to 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.
Remove the shrimp from the skewers, divide them between 4 plates, and spoon the onion sauce over the shrimp. Garnish with the remaining cilantro. Serve.
Notes
Inspired by Bon Appetit Magazine.
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curry,
entree,
grilled,
onion,
recipe,
red pepper,
seafood,
shrimp,
skewer